A luxurious fusion dessert where the crisp, buttery layers of classic baklava embrace a silky, vanilla-scented cheesecake filling. This Honey Pistachio Baklava Cheesecake brings together everything people love about both desserts—shattering phyllo, toasted nuts, creamy filling, and a fragrant honey syrup soaked into every edge. If you want a show-stopping dessert that feels both traditional and modern, this baklava cheesecake recipe is exactly what you’re looking for.
The idea behind this recipe is simple: take the richness of a New-York-style cheesecake and wrap it in the irresistible texture of homemade baklava. The result is a dessert that’s sweet but balanced, indulgent but not overwhelming, and impressive without being complicated.
The contrast of textures is what makes this honey pistachio baklava cheesecake unforgettable. The phyllo crust bakes into golden, flaky shards that crackle at every bite. Beneath that, two layers of toasted nuts—pistachios and pecans—create a crunchy base that complements the velvety cheesecake filling. And just like classic baklava, everything is finished with a warm honey syrup that soaks into the edges while the center stays creamy.
This cheesecake is ideal for festive gatherings, family dinners, or whenever you want a dessert with Middle Eastern character and Western comfort baked into one beautiful treat.
Ingredients
For the Baklava Crust
- 20 sheets phyllo dough (227 g), thawed overnight in the refrigerator
- 226 g ghee or melted butter (both halal-friendly)
- 1 cup finely chopped pistachios
- 1 cup finely chopped pecans (or walnuts, if preferred)
- ¼ cup sugar (brown or white)
- 1 teaspoon ground cinnamon
For the Cheesecake Filling
- 452 g full-fat cream cheese (two blocks, softened)
- 1 cup granulated sugar (200 g)
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- ½ cup sour cream or labneh (120 g)
- 2 teaspoons lemon juice + optional lemon zest
- 2 large eggs, room temperature
For the Honey Syrup
- ½ cup sugar (100 g)
- ¼ cup water (60 g)
- ¼ cup honey (85 g, halal-friendly)
- A few drops fresh lemon juice (optional)
Equipment Needed
- 8- or 9-inch springform pan
- Pastry brush
- Mixing bowls
- Fine mesh sieve
- Hand mixer or stand mixer
- Sheet pan
- Parchment paper
How to Make Honey Pistachio Baklava Cheesecake
Step 1: Prepare the Nut Mixture
Finely chop the pistachios and pecans until they resemble coarse crumbs—not powder. Combine them in a bowl with the sugar and cinnamon. Mix well and set aside. Toasted nuts deliver deeper flavor, so if yours are raw, spread them on a tray and toast at 350°F (175°C) for 8–12 minutes until fragrant.
Step 2: Make the Cheesecake Filling
Place the softened cream cheese in a bowl and use a rubber spatula to mash and smear it until smooth. This step prevents lumps later.
Add the sugar, vanilla, and salt. Beat until creamy and homogeneous.
Mix in the sour cream and lemon juice (plus zest, if you want a brighter flavor). Beat again until smooth.
Add the eggs one at a time, mixing only until incorporated. Do not overbeat — this prevents cracks and keeps the filling silky.
Push the mixture through a fine sieve into a clean bowl. This extra step produces a perfectly smooth cheesecake.
Set the filling aside.
Step 3: Assemble the Baklava Crust
Lightly warm the ghee if it has thickened; it should be fully liquid for easy brushing.
Line the bottom of your springform pan with parchment and close the ring.
Lay the first sheet of phyllo into the pan, letting the edges hang over the sides. Brush generously with ghee. Layer another sheet at a slight angle, brush again, and continue until you’ve used 10 sheets. Rotate the placement each time so the overhang circles around the entire pan.
Sprinkle half of the nut mixture evenly over the layered phyllo.
Add 5 more phyllo sheets, brushing each with ghee. Spread the remaining nut mixture over this layer.
Add the final 5 sheets of phyllo, brushing each one thoroughly.
Step 4: Add the Cheesecake Filling
Pour the sieved cheesecake mixture directly into the center of the crust. Gently fold and scrunch the overhanging phyllo toward the middle, forming rustic ruffles. Leave a small circle of cheesecake exposed in the center so you can check its doneness later.
Place the entire pan on a parchment-lined baking sheet to catch drips.
Step 5: Bake
Bake at 325°F (163°C) for 60–70 minutes, or until the center jiggles slightly when the pan is tapped. The phyllo should be deep golden and crisp.
Step 6: Make the Honey Syrup
While the cheesecake bakes, place the sugar, water, and honey in a saucepan over medium-low heat. Stir until dissolved, then simmer 5–7 minutes until lightly thickened. Add a drop of lemon juice if you want brightness.
Step 7: Soak and Chill
As soon as the cheesecake comes out of the oven, slowly pour the warm syrup around the edges of the cheesecake, concentrating on the phyllo portions.
Let the dessert cool completely, then refrigerate at least 6 hours—or overnight for best texture.
Serve cold.
Tips for Success
- Use room-temperature cream cheese and eggs for a smoother filling.
- Don’t skip the fine-mesh straining step.
- Brush phyllo generously—dry spots won’t crisp properly.
- Leaving a small opening in the top helps you monitor the jiggle test.
- This dessert improves after chilling overnight.
Storage
Refrigerate tightly covered for up to 5 days.
You can freeze slices for up to 2 months, wrapped well.
